Original scientific paper
Effect of storage temperature and type of slurry on survivability of Salmonella
2013, 14 (2) p. 847-853
The aim of this study was determination of the inactivation rate of Salmonella Senftenberg W775 and Salmonella Typhimurium in cattle and swine slurry stored under laboratory conditions at 4 and 20˚C. Salmonella bacilli underwent constant, gradual elimination from the slurry during its storage. This process occurred more efficiently in samples stored at 20˚C than at 4˚C. At both studied temperatures elimination of bacteria was faster in swine slurry than in cattle. Shorter survivability in research material, in both temperature variants and kinds of slurry, showed Salmonella Typhimurium.